Collection: Cider

34 products
  • Polyphenols
    Phenol components significantly enhance the antioxidant properties, color and mouthfeel of red wines. The importance of these phenol components in sensory perception requires assay at all stages of the winemaking process. Info + Purchase
  • Catechins, reagent kit for wine
    Catechins reduce and prevent anthocyanin oxidation, keeping them from being precipitated. They are also responsible for the bitterness, astringency, yellow hue, structure and stability of the wine. When catechins are polymerized, they form procyanidins that gradually form complexes with proteins, peptides and polysaccharides. Info + Purchase
  • Total Sulfite
    Sulfite is the main preservative of wines and musts, due to its antiseptic properties on yeasts and bacteria; it also has antioxidant properties. According to Council Regulation (EC) No 1493/1999 and Council Regulation (EC) Nº 1622/2000, the sulfur dioxide content of wine is limited, as it is considered to be a slightly toxic substance from the point of view of its effects on human physiology. Info + Purchase
  • Tartaric Acid
    Tartaric acid is the main acid of wine that can become insoluble, forming various salts. This acid produces the fruity aromas and freshness of wines and is the most commonly used acidifier. Info + Purchase
  • L-Malic Acid, Y200 / Y400 format
    L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase
  • L-Malic Acid - 20 tests for Smart Analysis
    L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase
  • Acetic Acid, MAXI size, reagent kit for wine and beer
    Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as “acetic spoilage”. The characteristic aroma of this spoilage is due to ethyl acetate. Info + Purchase
  • D-Glucose / D-Fructose, Y200 / Y400 format, reagent kit for wine, cider and kombucha
    This test indicates the best moment for grape harvesting and allows alcoholic fermentation to be monitored. It is widely used to determine the dryness of the wine before bottling. Info + Purchase
  • Annual Renewal of Cloud services (after year 1) for Smart Analysis
    Licenses are for lifetime Info + Purchase
  • Color, , reagent kit for wine, cider, kombucha and beer
    Wine color plays a major role in the impression of quality. Color is also an important indicator in many winemaking processes.Regular use of this test allows enologists to document and confirm their own impressions. Info + Purchase
  • Free Sulfite - 20 tests for Smart Analysis, wine
    Most sulfur dioxide added to the must or wine combines with different organic compounds. This is the predominant fraction in wine; however, there is another fraction that is not combined, namely, free SO2. Although it is present in lower amounts, its antiseptic and antioxidant properties are superior to those of combined sulfite Info + Purchase
  • TOTAL SO2 - 20 tests / BEER / for Smart Analysis
    Sulfite is the main preservative of wines and musts, due to its antiseptic properties on yeasts and bacteria; it also has antioxidant properties. According to Council Regulation (EC) No 1493/1999 and Council Regulation (EC) Nº 1622/2000, the sulfur dioxide content of wine is limited, as it is considered to be a slightly toxic substance from the point of view of its effects on human physiology. Info + Purchase